Details
Make yogurt with our Viili yogurt starter. Viili contains live active bacteria and cultures at room temperature (70-78°F degrees). Culture Viili yogurt right on the counter--no yogurt maker required! One packet of Viili can be used to make unlimited amounts of homemade yogurt as it can be serial cultured--a small amount from the current batch is then reserved to inoculate the next batch. With care, this Viili yogurt culture can be used to make homemade yogurt indefinitely. No more having to continually buy yogurt starter--save money making yogurt at home!
- Mild taste
- Moderately-thick yogurt
- Cultures at 70-78°F, no yogurt maker required
- Reusable culture, with care a little from each batch is used to make the next batch
Viili Yogurt Starter: Originating in Finland, Viili is a thicker yogurt which thrives on cream. It is also known as Viila and is similar to other yogurts such as Pitkapiima, Viilipiima, langil, taette, tatmjolk, langmjolk and skyr. Perfect for use in parfaits or in place of sour cream in recipes. Of all of our room-temperature (mesophilic) yogurt cultures, Viili has the thickest consistency (viscous, almost jelly-like) and the most mild taste making it our most popular yogurt culture particularly among customers switching their family off commercial yogurt. Please note, this is a non-ropey variety of Viili. Our Viili yogurt does not have a ropey texture but rather a more gelatinous, jelly-like texture.
How to Make Viili Yogurt: As a mesophilic culture, this Viili yogurt cultures at room temperature. To make a batch of homemade yogurt, the Viili starter is simply added to milk, stirred and then allowed to culture on the counter before being placed in the refrigerator. A small amount of the current batch of homemade yogurt is then used to make the next batch and so on.
Customers wishing to use raw milk to make homemade yogurt will need to take additional steps to ensure a pure starter is maintained. Additional instructions concerning the use of raw milk will accompany each order of Viili.
Instructions for making Viili yogurt can be found here and will be included with your order.
Using alternative milks to make Viili: Viili starter may be used with alternative milks (soy, coconut, etc.) but is unlikely to reculture beyond the first few generations. Therefore we strongly recommend keeping a back-up dairy-based culture on hand when using alternative milks. Viili yogurt can be made with goat milk although the resulting yogurt may be significantly less thick than yogurt made with whole cow milk. We do not recommend using UHT (aka ultra-pasteurized) milk when working with any yogurt culture as the lack of living bacteria in UHT milk makes it difficult for the yogurt cultures to perpetuate properly.
Ingredients: Organic milk, lactic bacteria (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris).
Produced or packaged in a facility that also manufactures products made with wheat, dairy, soy, eggs, nuts, and fish.
Due to recent changes in manufacturing processes, the weight of the item which appears in the photo will differ from the actual weight of the item received.
Viili Shipping Information: Viili yogurt starter is shipped in a barrier sealed packet as a freeze dried yogurt culture in a dairy carrier. Please keep it in a cool dry place until you are ready to make your first batch of homemade yogurt. We ship enough yogurt culture to make two batches of yogurt to use as a mother culture for making larger batches of homemade yogurt. We recommend that you reserve the second packet in the fridge or freezer to use as a back-up.
Questions on Viili Yogurt Starter
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- From Michelle at 4/3/11 8:53 AM
- We keep our house at 65 degrees, so I don't believe the Viili yogurt would culture properly on the counter at room temp. I do have a yogurt maker w/ 7 oz. individual jars. Would it work fine to use that with this starter?
Second question: I seem to go in spurts with making yogurt. I'll be into it for a couple months and then stop for quite awhile, typically requiring me to purchase a new starter. Is there any way to keep using the Viili starter as a continuous starter, but still take some breaks from making yogurt occasionally?
Thanks for your help!
- A yogurt maker will be too warm for the Viili culture, which functions at room temperature. 65 degrees is on the cool side, but would probably be okay for a slow incubation with the Viili. If you want to keep the temperature a little warmer, check with a garden supply store for something called a "seedling mat," which can be kept at around 70 degrees.
To take a break from making yogurt, you can try freezing some in ice cube trays. If you freeze one or two tablespoons in each cube, you can take them out a cube at a time and let them come back to room temperature before inserting into a fresh jar of milk. (Note: some people find this a successful way to store yogurt cultures; others find it problematic.) - Do you find this question helpful? Yes No
- We keep our house at 65 degrees, so I don't believe the Viili yogurt would culture properly on the counter at room temp. I do have a yogurt maker w/ 7 oz. individual jars. Would it work fine to use that with this starter?
- From Sue at 4/26/11 9:35 AM
- If I wanted to make two quarts of yogurt at a time would this starter work for me? If so then how much would I reserve to make it again?
Thank you! - Hello Sue,
You may make up to half a gallon of yogurt with this starter.
You would keep the same ratios as if you were only making one cup (one tablespoon of your previous batch to one cup of milk). So for a half gallon you would want to use 8 tablespoons of starter!
Erin
Customer Support
Cultures for Health LLC
13023 NE Highway 99 Suite 7-4
Vancouver WA 98686
1-800-962-1959
customersupport@culturesforhealth.com
www.culturesforhealth.com
Information provided in this communication is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided in this site, or through linkages to other sites, is not a substitute for medical or professional care, and you should not use the information in place of a visit, call consultation or the advice of your physician or other healthcare provider. Cultures for Health, LLC is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through Cultures for Health, LLC.
- Do you find this question helpful? Yes No
- If I wanted to make two quarts of yogurt at a time would this starter work for me? If so then how much would I reserve to make it again?
- From Rachel at 5/22/11 3:55 PM
- I'm interested in buying this starter to use with raw cream, but I'm a little concerned about the temperature in my house. We live in south Florida, and our house has been around 80 degrees during the day (sometimes even warmer). Would this be too warm for this culture? Do you have other cultures you can recommend that work well with cream instead of milk? (we're doing GAPS, and for our health issues sour cream is preferred over yogurt).
Thanks! - Any of our cultures will work well with cream, and will produce a thicker yogurt than when used with milk. 80 degrees should be okay for culturing of the countertop yogurts, although if it gets much warmer it might be problematic. You can cool down your culture a little by placing the jar in a shallow dish or bowl containing some plain water. The evaporational cooling of the water can help keep the culture cooler.
- Do you find this question helpful? Yes No
- I'm interested in buying this starter to use with raw cream, but I'm a little concerned about the temperature in my house. We live in south Florida, and our house has been around 80 degrees during the day (sometimes even warmer). Would this be too warm for this culture? Do you have other cultures you can recommend that work well with cream instead of milk? (we're doing GAPS, and for our health issues sour cream is preferred over yogurt).
- From Cindy at 6/26/11 4:19 PM
- To keep the even temperature of 70-77 degrees could you use a dehydrator to make the Villi yogurt?
- If you can regulate your dehydrator to stay between 70 to 78 degrees, you could use that for making Viili yogurt. However, most dehydrators run around 90 degrees, which is too hot for Viili.
- Do you find this question helpful? Yes No
- From Kelly at 6/29/11 10:54 AM
- does this starter work well with raw whole milk?
- Hello Kelly,
Yes this starter works well with raw milk. However, you have to use an extra step when using raw milk, in order to keep your culture active and healthy for a long time.
You will need to health your mother culture to 160 degrees and then use that and only that to start your yogurts!
Please let us know if you have any further questions.
Erin
Customer Support
Cultures for Health LLC
13023 NE Highway 99 Suite 7-4
Vancouver WA 98686
1-800-962-1959
customersupport@culturesforhealth.com
www.culturesforhealth.com
Information provided in this communication is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided in this site, or through linkages to other sites, is not a substitute for medical or professional care, and you should not use the information in place of a visit, call consultation or the advice of your physician or other healthcare provider. Cultures for Health, LLC is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through Cultures for Health, LLC.
- Do you find this question helpful? Yes No
- does this starter work well with raw whole milk?
- From Ellen at 7/7/11 4:27 PM
- I used the viili starter with my pasteurized goat milk. The result was a runny, gritty yogurt with a slightly sour taste. I let the culture activate for almost 48 hours as I wasn't completely sure if it had set. It had some watery liquid on top with some white thickness on the bottom. I put it in the fridge with out stiring. The next day, I stirred it and used a tablespoon with a cup of goat milk. I believe the temperature stayed fairly consistent. What did I do wrong? Also, how long can I keep the unused portion of the initial activated culture in the fridge?
Thanks - It sounds like you may just have a defective starter. Please contact us at customersupport@culturesforhealth.com.
The unused starter should be used within a week to stay strong. - Do you find this question helpful? Yes No
- I used the viili starter with my pasteurized goat milk. The result was a runny, gritty yogurt with a slightly sour taste. I let the culture activate for almost 48 hours as I wasn't completely sure if it had set. It had some watery liquid on top with some white thickness on the bottom. I put it in the fridge with out stiring. The next day, I stirred it and used a tablespoon with a cup of goat milk. I believe the temperature stayed fairly consistent. What did I do wrong? Also, how long can I keep the unused portion of the initial activated culture in the fridge?
- From jim at 8/8/11 3:16 PM
- I received my Viili yogurt starter today and am anxious to get started. We do not use whole milk due to its fat content and would like the yogurt to be as thick as possible. I have read your suggestions for thick yogurt.
First question. You state that powdered milk can be added to the milk and suggest 1/2 cup powder can be added to several quarts of milk. Can you be more specific. How much powdered milk per quart?
Another idea is to heat the milk to 180 degrees F and hold it there for 30 min. I read somewhere this denatures the proteins. Then for the Viili, let it cool to room temperature before I begin?
Your directions for Viili don't mention starting temperature to get the culture started and then to actually start making yogurt. Should the milk be allowed to reach room temperature before starting?
Thank you. We are looking forward to this adventure. Also ordered the Greek starter and a yogurt maker which has not arrived yet. - We don't have a precise recommendation for the amount of powdered milk to add to thicken yogurt, as your preferences would be very individual, and it would depend on the fat content of the milk you are using as well. To start out, you might try using 1/4 the amount of milk that is recommended to make reconstituted milk from the powder. You can adjust from there.
Yes, heating up the milk denatures the proteins: that is, it breaks down the cell membranes somewhat so that the protein molecules will stick together (coagulate) better. You must let the milk cool down to room temperature before adding the culture so that you don't kill the bacteria. - Do you find this question helpful? Yes No
- I received my Viili yogurt starter today and am anxious to get started. We do not use whole milk due to its fat content and would like the yogurt to be as thick as possible. I have read your suggestions for thick yogurt.
- From Sarah Gielow at 8/10/11 11:02 AM
- My husband is a celiac, can I be assured that these starters are not produced in an environment that also processes gluten containing ingredients? Thanks!
Sarah - We are required by law to inform you that our cultures are produced in a facility that may also be used to process gluten-containing products. However, none of the cultures we produce contain gluten, and our equipment is dedicated to our products. The exposure to gluten from using our products would be about the same as if you ate in a restaurant that also served gluten products, or shopped in a store that also sold gluten products.
- Do you find this question helpful? Yes No
- My husband is a celiac, can I be assured that these starters are not produced in an environment that also processes gluten containing ingredients? Thanks!
- From Candace at 8/10/11 12:42 PM
- Hi Erin,
I want to use the Villi with raw whole organic milk but am concerned to have read your recommendation to Kelly, that it would be necessary to heat the mother culture to 160 degree, which to me would destroy all the good bacteria and enzymes in the raw milk. THe point of buy this culture is so I don't have to heat anything and can keep the integrity of the milk with all its health properties.
Thank you,
~Candace - Hello Candace,
You do have to heat the mother culture to 160, but that is only for the mother culture. You then add only 1/4 c. of that to your 3/4 c. of raw milk to make your actual yogurt. So, your yogurt will be made of mostly raw milk.
Another option (if you want completely raw fermented milk product) is to use milk kefir grains. Nothing needs to be heated with these.
I hope that helps,
-Erin - Do you find this question helpful? Yes No
- Hi Erin,
- From Valerie at 9/7/11 7:52 AM
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Back to the product pageCustomer Reviews
- Wonderful Viili Review by Lynn the Finn
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I grew up eating Viili and had not had a bowl for many years. I found this website and wanted to give the product a try. I am very pleased. This culture was easy to use and made very tasty Viili the first time and since. I leave it on my kitchen counter and it's ready the next day. Just like I remember. Thanks for the great product. (Posted on May 9, 2012)Quality Price Value
- Excellent Yogurt!! Review by Mike M.
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Easy to make. Tastes great! Thanks so much for a great product. Look forward to trying other things from you! (Posted on February 18, 2012)Quality Price Value
- Excellent yogurt! Review by Natasha Y.
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It was hard to decide which starter to buy, after much thinking I bought Vilii starter and don't regret it. The yogurt is super delicious and it is sweet enough without any sweeteners. Love it! Highly recommend! (Posted on February 16, 2012)Price Value Quality
- diane@speedkin.com Review by Diane
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Love, love, love this stuff! I can't stand fussy thing, like "regular" yogurt. Viili, however, is so easy. It took a couple of days to fully wake up but now it's going like gangbusters. And, no, it's not thick like storebought yogurt but it has an amazing taste. We drink it out of a cup and my kids ask for it every day.Quality Price Value
I'd like to try a ropey version of viili as well one day, should you ever decide to stock it. (Posted on December 28, 2011)
- amy.goodman7@gmail.com Review by Amy
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I grew up with Finnish villia, and loved the stretchy consistency. When I have traveled to Finland, villia is sold everywhere alongside yogurt. It also has that wonderful elasticity too. This product does not have any of that texture. I hoped subsequent batches would eventually approach the texture I hoped for. The taste was OK but not quite as mild as I would have liked. (Posted on December 21, 2011)Price Value Quality
- took a while Review by vic
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I started this culture and had a very hard time finding an area in my housethat was warm enough. It finallyset-I opened the oven (whichwas not on) ready to throw it out and start over, but this morning it was set! So far so good! It WILL take the 48 hours to set up if your home is cold. Find the warm spot BEFORE you begin! (Posted on October 19, 2011)Price Value Quality
- Awesome!!! Review by yogurtmama
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I have to say I was slightly worried about making yogurt, it is hard to keep a steady temperature in my house, and especially hard to find a place free of drafts. The customer service was awesome too. My first villi starter didn't take hold at all, it curdled both times I tried it. Customer service was very helpful, and ended up sending me a replacement, they figured that my starter simply didn't activate. When I got my new starter I was a little worried about using it, so I followed the directions on the website for making a second start if your first curdles (basically cut all measurements in half.) I set it in my closet, which keeps a temperature of about 70-72 degrees, and I let it sit undisturbed for about 20 hours before I checked it. When I looked in, it had obviously set, and I left it for a couple of more hours. I just moved it to the fridge to cool, and it looks PERFECT, exactly what you would expect the villi to look like, thick and gorgeous! From my numerous tries at the yogurt, I have come to two conclusions. 1) The yogurt should be left COMPLETELY undisturbed for at least 20 hours, don't move it at all! 2) It seems to culture best when the room is on the cooler side of the scale, not the warmer. I am really excited, and think that CFH is an amazing site. Thank you!!! (Posted on August 28, 2011)Price Value Quality
- runny sour cream Review by Danielle
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I was used to making yogurt the traditional way, but thought this would be an easier way (not having to heat it and let it cool, etc). However, the consistency was very runny, adn I did not care for the taste. It tasted exactly like sour cream, which is fine if you want to use it as a replacement for sour cream, but that's not what I wanted it for. It did culture very quickly as it is summertime, but the results were less than satisfactory. I will be going back to making yogurt the traditional way. I don't have much use for runny yogurt, as I can use kefir for smoothies, etc. (Posted on August 14, 2011)Price Value Quality
- Very Runny Review by First Time Trying
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I like the flavor and its also very easy to make but like other customers Im having trouble with the thickness. I cant seem to get anything but very runny yogurt. Ive added cream and even used whole milk but I cant get it to thicken. (Posted on August 8, 2011)Quality Price Value
- Great Tasting but Still Runny Review by Theresa
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The first batch of yogurt I made is still quite runny. It is solid in the jar, however, once I spoon it in another container, it turns into liquid. I have a second batch I made but haven't checked that one yet. Otherwise, it has a very nice taste. (Posted on July 21, 2011)Price Value Quality
- easier than expected Review by Tung Le
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Product arrived withinthree days. No need yogurt maker, just pure yogurt mother and milk. I put it in living away from kefir so they don't cross contaminate as in instruction. Here in So Cal I let it sit more than ten hoursit become cheese, so I just do it before bed time and finish next morning. It came out perfect. (Posted on July 13, 2011)Price Value Quality
- good, but unexpected Review by cbehrens
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I bought this culture because I did not want to invest in a yogurt maker. Using whole, vat-pasteurized milk, I made a decent yogurt but it was much thinner than I expected. I plan on simply straining some whey off because the flavor is still good. Also, I bought an indoor thermometer because the temp in my house fluctuates significantly through the day. (Posted on May 11, 2011)Value Quality Price
- the easiest yogurt to make Review by gaby
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I made a mistake the first time, but customer service was very helpful and now i'm an expert making yogurt. (Posted on May 1, 2011)Price Value Quality
- Excellent results! Review by ilvalleygal
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I use it to make raw milk yogurt and have excellent results each time. Very mild, thick and easy! The only problem is I use so much that I keep running out of mother culture so I might have to double that recipe. (Posted on April 15, 2011)Price Value Quality
- Runny. Review by annkatherine
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I made this exactly as the directions stae and my house was kept between 70 and 77 F the entire 18 hours and it was pretty much liquid. My children still liked it but it would make a much better drink than food. I did not add cream but used a very high butterfat goat milk, raw of course. If anyone has a suggestion, please email me at annkatherine@gmail.com (Posted on March 12, 2011)Value Quality Price
- Nice Flavor but not very thick Review by Hellie
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I have only mader a couple of batches of this yogurt so far. Both batches have consistent flavor. It is mild but still has a slight sour yogurt taste. I used it to make smoothies, tsatsiki and eating by itself. It worked nice for all. The only thing I don't care for is that my yogurt is quite runny. I am using raw milk but follow the directions exactly as stated so that shouldn't be an issue. The only other thing I wonder about is the temperature. I keep it in the oven with the light on. It is very, very cold here (about (-5F to -15F) and we keep our houseat about 62F during the night. I use whole milk and have even mixed in an extra 20% cream so it isn't the milk. I will keep checking to see if I can figure it out because I would really like a moderately thick yogurt, not something that is bordering on liquid. (CFH NOTE: The oven with the light on might be a little too warm for the Viili culture to set up properly. Some customers with cold houses have found it useful to get a "seedling mat" from a nursery or garden store. Those are thin heating pads that you can set the yogurt on, and it will keep the temperature at a little over 70 degrees.) (Posted on February 25, 2011)Quality Price Value
- Smooth and mild yogurt Review by Ulfa
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The culture worked well even after a couple of mistakes. I use 50% cream and it makes a great yogurt. Works on 100% cream as well and makes a great sour cream. (Posted on January 25, 2011)Quality Price Value
- Excellent mild yogurt Review by Ulfa
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I bought the viili culture and made several mistakes while starting the culture and it still turned out excellent. Very easy for a beginner of yogurt making. The flavor is great and mild. It improves even more by staying in the fridge for a couple of days. (Posted on January 3, 2011)Price Value Quality
- Choose both Review by Don
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I currently am making viili and filmjolk. Each is slightly different. Both are thick. My Filmjolk separates into curds and whey more quickly than the viili, but that may be from culturing one batch too long at a cool temp plus we were away for 7 days. Both are easy to make. The temp in my house is +or- 70F. I started both cultures late November 08. The cultures have kept their individual character. Very satisfied with both and the company. You cannot go wrong with either. Choose both. (Posted on December 15, 2010)Price Value Quality
- Five Stars Review by Laura L.
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I didn't do very well with this culture. I was trying to hurry and wasn't able to culture the starter at the right temperature. I didn't end up making any yogurt with it, but that was my fault so I can't really say how well it works. I got my order promptly though as always and everything was just as they stated in the description with very specific directions. (Posted on December 7, 2010)Price Value Quality
Attention!
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.